Using fingers, gently loosen skin from thick end of chicken breasts to form pocket, leaving skin attached at edges. Stuff 1/6 of cottage cheese mixture into each pocket, patting gently to flatten slightly. Secure skin with toothpicks.

In same skillet, melt remaining butter over medium heat; cook chicken, skin side down, for about 3 minutes or until golde brown. Transfer chicken to foil-lined rimmed baking sheet; bake for 35 to 40 minutes or until chicken is cooked.

The cottage cheese and spinach filling is terrific as a side dish. Place in small gratin dish then drizzle with butter and breadcrumbs. Bake at 350°F (180°C) for 30 minutes.